From: Whole-genome sequence analysis and probiotic characteristics of Lactococcus lactis Subsp. lactis strain Lac3 isolated from traditional fermented buffalo milk (Dadih)
pH
Viable cells (Log10 CFU/mL)
Time (h)
0
1
2
2.5
8.39 ± 0.56
8.32 ± 0.56
7.50 ± 0.30
7.0
7.88 ± 0.13
8.07 ± 0.28
7.95 ± 0.10